Kancheepuram Idli ~ for a weekend breakfast

When I saw kancheepuram idli recipe on Chitra Amma's Kitchen, I decided to make it for our weekend breakfast. Chitra Amma, thank you so much for making for breakfast a yummy one. You all should visit Kancheepuram Idli recipe.

1. Wash and soak Uddinbele/uriddal, hesarubele/green gram dal, avalakki/beaten rice and feugreek seeds for one hour.
2. Wash and drain the idly rava and keep aside.
3. Grind the soaked lentil mixture till it becomes smooth and fluffy.
4. Add the drained idly rava and grind for two more minutes.
5. Blend the salt and sugar into the ground batter.
6. Store in a big container with a lid and leave it overnight for fermenting. The batter will rise to twice its volume after fermentation.

TO PREPARE THE KANCHEEPURAM IDLIES

1. Heat oil in a pan and add crushed black pepper and fry till it emanates a pleasant aroma.
2. Next add the cumin seeds.
3. Add bengal gram dal and fry till it is golden in colour.
4. Add chopped green chillies and fresh ginger.
5. Finally add curry leaves and pour the seasoning into the idly batter, and mix well.( cashew nuts or fresh coconut pieces can also be added to the seasoning).
6. Grease the banana leaf cups with ghee and fill the cups with the seasoned batter.
___________________________________________________________________________________Uddina Vade Recipe from Me:

Method:
Soak Uddinabele/Uriddal in luke warm water for 1 -2hrs. Do not soak more than this.
Blend uddinabele with salt to a fine paste using minimal water. Mix rest of the ingredients.
Heat oil in a deep pan.
Wet your hands and scoop little batter and make a hole in the center. Dip it into the oil and fry both the sides till golden. Enjoy with your choice of sambar :)